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Author Notes: A tradition handed down in the family. I picture my mom peeling the apples on the patio with perfect long strands of peel we'd quickly eat as kids. I never inherited that skill, but finally I asked my mom for the recipe to relive and relieve my childhood comfort cravings. Its light and fluffy best when fruit is at its peak. A favorite among my colleagues and friends. (translated by my mom from my grandmas recipe) —Ninni

Makes 12 slices

Dough

125g butter (1 stick + 3/4 tblspn)

1tablespoon sugar

1pinch salt

250g Flour, sifted (1/2 lb)

1/8liter white wine (1/2c)

mix butter, sugar and salt until fluffy

add flour and wine gradually

press into a disk, wrap and chill 1/2 hour

Cake and filling

6 golden delicious apples (1kg)

1tablespoon sugar (I sub vanilla sugar here too)

2packets vanilla sugar

2 eggs

1 zest from 1 lemon

4 1/2 tablespoons sugar

1/4liter sour cream

1 approx 28cm springform

preheat oven 425 F

peel apples, cut in halves and cored, make small slices lengthwise on exterior side of apples, wrap as you go to reduce air exposure/coloring

roll chilled dough larger than spring form (to wrap up edges, approx 35cm)
grease pan and press dough in pan and upsides, chill 5-10 min
(fyi the dough will pull down in pan while baking)